Ingredients:
- 5-7 small carrots, cut into quarters (lengthwise)
- 1/4 cup olive oil
- 1 tbsp thyme leaves
- 1 1/2 tsp salt
- 1/4 teaspoon chilli flakes
- 1 red onions, cut into 1cm wedges
- 1 garlic clove, finely grated
- 1 tbsp red wine vinegar
- 1 tbsp fresh orange juice
- 1 tbsp honey
- 1 small head of radicchio, leaves separated and cut into medium pieces
- 2 oranges, peeled, sliced into 1cm circles
- 1 cup parsley leaves
Method:
In a large pan over medium heat, cook carrots, 1 tbsp oil, 1/2 tbsp thyme, 1/2 tsp salt, 1/8 tsp chilli flakes, and 1/2 cup water. Stir occasionally, until water is evaporated. Cook for another 5 minutes, until carrots are lightly browned and tender. In another pan, heat 1 tbsp oil. Add onions, 1/2 tsp salt, and remaining thyme and chilli flakes. Cook until onions are lightly browned and tender. In a large bowl, whisk garlic, vinegar, orange juice, honey, and remaining oil and salt. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat.
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